Thai Red Curry with Chicken & Bamboo Shoots

Submitted By:
Mrswalsh


No. of Servings:
Preparation time:
Course:
Main Cooking time:
Cooking Instructions:
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with the corriander. Turn off the heat. Arrange on a serving dish and garnish with basil before serving